Accademia Olearia

Accademia Olearia is founded on the centuries-old experience of the Fois family, which for several generations has cultivated, harvested, and processed olives in the surrounding agricultural properties of the city of Alghero, in Sardinia. An endless array of colors and landscapes, sunshine, and mild temperatures all year round, stories, and legends of ancient civilizations, the sound of the ancient Catalan language: this is Alghero, where the favorable climate, expert processing, and a modern oil mill have been creating, since the early 20th century, the fine fruity extra virgin olive oil of the Accademia Olearia.

Today, the company is managed by Giuseppe Fois and his family with dedication and passion, personally overseeing all stages of processing, from cultivation to transformation. It covers an area of 200 hectares with about 25,000 olive trees, mainly of the Bosana cultivar, supplemented by other local and national cultivars, aimed at improving and enriching the organoleptic and qualitative characteristics of the oils produced.

Accademia Olearia: care, tradition, modernity, and respect for the environment

The Accademia Olearia operates in a modern facility spanning over 4,000 square meters built with particular attention to environmental protection through the use of alternative energy sources.
It has a photovoltaic system of 60 kWh that makes it completely self-sufficient in terms of electricity needs. The production of hot water and heating is provided by a biomass boiler that uses the same waste from the olive processing.

Its Extra Virgin Olive Oil is sold and distributed not only nationally but also in Europe, Asia, and the United States, carrying the name of Alghero beyond the borders of the Island to represent the excellence of quality production in Sardinia.

Regarding certifications, the Accademia Olearia:
- has a certified management system UNI EN ISO 9000:2008;
- is BIO and JAS certified with ICEA;
- manages the olive groves, processing, storage, and packaging according to the DOP SARDEGNA production regulations;
- monitors and controls all movements to ensure the traceability of the entire production chain, from the collection of olives and oil to the packaging lot of the marketed product.

The olive harvest is carried out using mechanical means and exclusively from the tree as soon as the fruits begin to ripen, from mid-October until the end of December. The olives are processed in a modern continuous cycle two-phase mill with a capacity of 40 ql/h within a maximum of 12 hours from harvesting.

Constant monitoring of the malaxation times, extraction, and processing temperatures, never above 27°C, ensures both food safety and the quality of the finished product, characterized by a fresh and intense fruitiness, balanced on the palate with herbaceous and fruity hints.

The annual production, averaging 1500 q.li of extra virgin oil, is stored in stainless steel containers in a controlled atmosphere and temperature, methods that allow for perfect and optimal preservation of the product.